Greens for the winter: 13 best homemade recipes, storage rules

Fresh greens can be prepared for the winter. There are many simple and interesting ways to harvest. Dried, frozen, pickled or pickled greens are an ideal addition to soups, borscht, salads, vitamin drinks. It tastes like fresh herbs, and there are a lot of vitamins in it. It takes a minimum of time to prepare, but in winter, when everything is expensive in the store, it will help save the family budget.

Features of harvesting greenery for the winter

Fresh dill, parsley, basil, sorrel - herbs that are abundant in summer, and in winter you have to buy at fabulous prices in stores. If you prepare the greens for the future, you can not lack this product throughout the cold season.

There are several ways to prepare fresh plants for the winter: drying, freezing, conservation, s alting. Each method has its own advantages and disadvantages.

What you need to know when harvesting greens:

herbs for harvesting are taken fresh, green, without rot and unpleasant smell;
depending on the preparation method, the leaves and stems are finely cut or harvested whole;
Storing herbs requires plastic boxes or containers, freezer bags, cotton bags, jars with plastic or twist-off lids;
s alt is taken not iodized, vinegar - 9 percent;
The smallest amount of vitamins is in dried greens, the largest is in frozen.

Preparation of raw materials

Herbs are prepared at the height of the summer season. For harvesting, they take fresh herbs bought on the market or grown on their own. Herbs are carefully examined, rotten or dry leaves, twigs are removed, washed in water and dried for 2-3 hours. It is undesirable to use greens that have stood in water for a long time or wilted.

Methods of harvesting greens

There are 4 ways to harvest vegetation for the winter: drying, freezing, s alting and conservation. Harvested according to one method or another, the greens will differ in taste, color and amount of stored vitamins.

Drying green supplies

Easy way to harvest herbs. This method allows you to save the taste and aroma of vegetation, as well as 50 percent of vitamins. Before drying the greens, it must be sorted out, sorted, washed in cold water, shaken off excess liquid, and dried on oilcloth. Herbs are recommended to dry in a horizontal position on a tray, plywood sheet, covered with paper, or hanging (in bunches).

Outdoor

Garden greens can be dried outside. In the summer, the herbs spread out in a thin layer are taken out into the fresh air and left in the shade under a canopy for several days. The main thing is that the sun's rays do not fall on the greens, otherwise it will become faded. You can dry the herbs on the windowsill, veranda, on a rope under a canopy. Dry blanks are stored in bags or jars.

In the oven

The easiest and fastest way to harvest garden herbs. Plants are dried on a dry baking sheet (on paper) in the oven at a temperature of 42-52 degrees for 1-2 hours. Dried herbs are stored in cloth bags or glass jars with plastic lids.

Freezing

Harvested basil, oregano, parsley, cilantro, dill finely chopped and frozen in the freezer. This method preserves up to 90 percent of vitamins, as well as the natural color of plants.Before freezing, the greens must be washed, sorted, dried well, finely chopped. Then - put in plastic boxes, containers or bags for freezing.

You can pour finely chopped vegetation into ice molds and pour melted, lightly s alted butter, and then send it to the freezer.

Canning

To preserve greens, you need to prepare glass jars (0.5-liter or 1-liter). Dill or parsley is washed, dried, coarsely chopped and placed in containers. Then a marinade is prepared from water, s alt, sugar and vinegar. Dill or parsley is poured with hot marinade, after which the jars are pasteurized for 10-16 minutes. After pasteurization, the containers are rolled up with lids and turned upside down.

S alting greens

This method is much easier to preserve and helps to save up to 70 percent of vitamins.Dill or parsley is washed, dried for 4 hours, finely chopped and mixed with s alt. For 1 kilogram of plants take 1 kilogram of s alt. The mixture is placed in jars and closed with plastic lids. The workpiece is stored in the refrigerator.

Recipes for blanks

You can save the taste and aroma of greens collected from the garden in any convenient way. The simplest is drying, the more time-consuming is preservation.

Parsley and dill for the winter

Those who wish to preserve the aroma and rich green color of dill or parsley can be advised to use the s alting method. The greens are pre-washed, dried well, finely chopped and sprinkled with s alt in a 1: 1 ratio. Then the green mass is packed into jars and covered with plastic lids.

Cilantro harvesting

Fresh cilantro can be dried or frozen. You can prepare this spicy herb in another way: pickle.Cilantro is pre-washed, dried, cut not very finely and placed in 0.5-liter jars. Then prepare the marinade from water (1 liter), s alt (1 tablespoon), sugar (2 tablespoons) and vinegar (50 milliliters). Hot marinade is poured over cilantro, after which the jars are closed with plastic lids.

Sorrel rolling with sterilization

In order to cook green cabbage soup in winter, you need to roll up sorrel at home in the summer. Fresh leaves are washed, randomly cut and placed in 0.5-liter jars. Then the containers are placed in a pot of hot water and heated for 5-10 minutes. When the leaves give juice and begin to settle down, you can add more greens. Having filled the jar to the top, it is taken out of the pan and rolled up with a lid. You can add a teaspoon of s alt to each jar.

Pickled green onions

You can cook green onions according to this recipe:

onion - 1 kilo;
dill - 205 grams;
water - 1 liter;
sugar, s alt - 35 grams each;
acetic acid solution - 55 milliliters;
spices.

Onions and dill are washed, dried, placed in 0.5-liter jars. A marinade is prepared from water, s alt, sugar, spices and vinegar. Onions and dill are poured with hot marinade, after which the jars are pasteurized for 5-10 minutes and closed with lids.

Ajika with herbs and chili peppers

You can cook an unusual and spicy snack at home. The taste of fresh herbs is best preserved in pasty adjika.

This ready-made appetizer can be used as a spread on bread or sauce for meat or fish.

How to cook green adjika:

parsley - 1 kilo;
dill - 495 grams;
garlic - 4-6 cloves;
chili pepper - pod;
s alt, sugar - 35 grams each;
acetic acid solution - 35 ml.

Greens are washed, peppers are cleaned of seeds. All ingredients are ground in a blender until puree. Add s alt, sugar, vinegar. Then the jars are filled with a pasty mass and pasteurized for 5 minutes.

Dried parsley

The easiest way to harvest parsley for the winter. Pre-freshly collected herbs are washed, dried on a towel. Then parsley sprigs are laid out on a wide plate, tray and dried in the shade for 2-3 days. You can store greens in paper, linen bags, jars under the lid.

Frozen dill and parsley

Fresh garden herbs are cut into small pieces, poured into ice molds, poured with ordinary water, then frozen in the freezer.

Dill or parsley prepared in this way has a long storage period (up to a year), retains its green color and aroma. You can grind the plants in a blender and spread the mass into ice molds. It is not necessary to pour chopped dill or parsley with water, the mass will harden anyway.